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Savoie’s Chicken & Sausage Cajun Gumbo

Serves: 8


  • 4 quarts of water
  • 4 heaping tablespoons of Savoie’s® Roux
  • 2 lbs chicken (cut and seasoned)
  • 1 pounds Savoie’s® Sausage, sliced
  • 12 oz. Savoie’s® Tasso, sliced thin
  • 1 large white onion, chopped
  • 1 bell pepper, chopped
  • 2 garlic cloves, minced
  • 2 stalks celery, chopped
  • ½ cup green onions, chopped
  • ½ cup parsley, chopped


  1. Dissolve roux in water over medium heat and let boil for 30 minutes.
  2. Add chicken, sliced sausage, tasso, and vegetables Bring to a boil..
  3. Lower fire to a medium heat and cook until chicken and vegetables are tender (bout 1-1.5 hours)
  4. Add remaining water and all ingredients except parsley and green onions.
  5. Bring to boil, then reduce heat to simmer and cook until chicken is tender (about 1.5 hours).
  6. Add green onions and parsley about 15 minutes before serving and Savoie’s® Seasoning to your taste.
  7. Serve over rice in soup bowls.

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